Chicken Scarpariello

Serves 4
_DSC0130
Ingredients:

4 Boneless Chicken breasts about a pound
½ cup of flour
Salt pepper
Canola Oil for frying
4 cloves of garlic
Extra Virgin Olive Oil
½ cup of white wine
½ chicken stock
½ cup of butter
4 hot cherry peppers packed in vinegar (slivered with seeds removed)
4 small Yukon potatoes (peeled and sliced in rounds boiled until tender)

Procedure:

  1. Cut chicken in chunks.
  2. Place cut up chicken in a zip lock bag with flour, salt and pepper to taste and shake.
  3. _DSC0121

  4. Place in a colander and shake off flour
  5. _DSC0124

  6. Fry chicken in Canola Oil
  7. Drain chicken on paper towels
  8. _DSC0126

  9. Slice garlic and
  10.                     
    _DSC0125

  11. Saute garlic in 2 tablespoons of Extra Virgin Olive Oil until a pale brown
  12. _DSC0127

  13. Add wine, chicken stock, and butter and cook on medium heat (salt and pepper to taste)
  14.  
    _DSC0128

  15. Add cooked chicken and potatoes and cook until bubbly.
  16. _DSC0129

    Chicken Scarpariello

  17. You may add a few tablespoons of vinegar that peppers were packed in for extra tartness
  18. My Pickled Hot Cherry Peppers with black peppercorns, bay leaves and peeled garlic!
  19.   
    _DSC0131

Comments are closed.